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GIANT Single-Serving Cookies: 3 Different Flavors!

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Hi Bold Bakers!

Do you know those times when you want a freshly-baked warm cookie but you don’t want to make a whole batch? Or you just have a small amount of flour and 1 egg left in your fridge? Well, I have come up with a solution: A recipe that will yield you just 1 perfect Big and Bold cookie, and possibly the nicest cookie you have ever had. You will have a freshly-baked cookie in less time than it will take to preheat the oven.

I have 3 amazing single-serving cookies – a classic Chocolate Chip Cookie, Soft Sugar Cookie, and  a Double Chocolate Chip Cookie 

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Cookie Recipe for 1 – Bigger Bolder Baking

These cookies are the perfect amount for a single serving. I am a big fan of single-serving recipes, just like my selection of mug cakes. So if you are in a rush, or want just one cookie after school or work, then this is a great recipe for you.

I was inspired to make these from some of my favorite blogs Sally’s Baking Addiction and Cooking Classy

A Classic Chocolate Chip Cookie

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Chocolate Chip Cookie Recipe for 1 – Bigger Bolder Baking

This cookie is so lovely because it has that gooey, almost underdone mildde with crispy edges, which equals cookie perfection!

4.89 from 51 votes
Chocolate Chip Cookies, Cookies, Chocolate Chip, Giant Cookies, Single-Serving Cookies, Single-Serving Recipes, Gemma Stafford, Bigger Bolder Baking
Giant Chocolate Chip Cookie (Single-Serving Recipe)
Prep Time
5 mins
Cook Time
18 mins
Total Time
23 mins
 
Servings: 1
Author: Adapted from www.cookingclassy.com
Ingredients
  • 2 Tbsp (1oz/30g) butter
  • 3 Tbsp light-brown sugar
  • 1 pinch salt
  • 1 tbsp whisked egg*
  • 1/4 tsp vanilla extract
  • 5 tbsp all-purpose flour
  • 1/8 tsp baking soda (this is a ½ of a ¼ tsp)
  • 4 tbsp chocolate chips (I use dark chocolate)
Instructions
  1. Preheat oven to 350oF (180oC).
  2. Place butter in a microwave safe mixing bowl and melt
  3. To the melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds.
  4. Mix in the chocolate chips.
  5. Shape dough into a 3-inch disk on parchment paper lined baking sheet
  6. Bake in preheated oven for 15-18 minutes, until cookie is golden. You don’t want to over bake your cookie so it stays soft and doughie in the middle.
  7. Serve warm or allow to cool on a wire rack then store in an airtight container.
Recipe Notes

*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
*If you don’t have brown sugar you can use white

 

Buttery Soft Sugar Cookie

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Sugar Cookie Recipe for 1 – Bigger Bolder Baking

This recipe is a soft sugar cookie, not a crispy cookie. Also I get to add sprinkles, which makes everything better. I love this cookie especially for around the holiday season.

4.86 from 48 votes
Giant Sugar Cookie (Single-Serving Recipe)
Prep Time
5 mins
Cook Time
16 mins
Total Time
21 mins
 
Servings: 1
Author: adapted from sallysbakingaddiction.com
Ingredients
  • 2 Tbsp (1oz/30g) butter, softened to room temperature
  • 3 Tbsp sugar
  • 2 Tbsp beaten egg (crack the egg, beat it, and measure 2 tbsps)
  • 1/2 tsp vanilla extract
  • 6 Tbsp all-purpose flour
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/4 tsp cream of tartar
  • 2 Tbsp sprinkles
Instructions
  1. Preheat oven to 350oF (180oC)
  2. In a bowl, mix the butter and sugar together until creamed.
  3. Mix in the egg and vanilla.
  4. Stir in flour, baking soda, salt, cream of tartar, and sprinkles until just combined. Do NOT overmix. You will notice this is a soft dough
  5. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
  6. Bake for 14-16 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!
  7. *To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
Recipe Notes

*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.

 

Double Chocolate Chip Cookie

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Double Chocolate Chip Cookie Recipe for 1 – Bigger Bolder Baking

This next cookie is my absolute favorite cookie EVER! It’s like eating a fudge brownie and a cookie at the same time. It is best eaten warm and this cookie will definitely curb your sweet tooth.

4.87 from 46 votes
Giant Double Chocolate Chip Cookie (Single-Serving Recipe)
Prep Time
5 mins
Cook Time
16 mins
Total Time
21 mins
 
Servings: 1
Author: adapted from sallysbakingaddiction.com
Ingredients
  • 2 Tablespoons unsalted butter , softened to room temperature
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons packed light brown sugar (or dark brown)
  • 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tablespoons)
  • 1/2 teaspoon vanilla extract (optional)
  • 4 tbsp all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 4 tbsp chocolate chips (or semi-sweet chocolate chips)
Instructions
  1. Preheat oven to 350oF (180oC)
  2. In a medium size bowl, mix the softened butter and sugars together until creamed.
  3. Mix in the egg and vanilla.
  4. In that bowl, mix the flour, cocoa powder, baking soda, and salt.
  5. Fold in 1/4 cup chocolate chips. You will notice this is a soft dough
  6. Place the dough in the center of the baking sheet and mold into a tall ball 3 inches wide.
  7. Dot the top of the cookie with some chocolate chips too if you wish
  8. Bake for 15-16 minutes. don’t go over 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.
Recipe Notes

*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
*If you don’t have brown sugar you can use white

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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394 Comments

Write a Comment and Review

  1. Cake gal on June 20, 2018 at 8:39 pm

    Sorry, forgot to ask – what is the difference in texture of this cookie if I were to use all white sugar vs all brown? The former is crunchier, the latter softer/chewier? What if I mix half and half? Thanks again 🙂

    • Gemma Stafford on June 21, 2018 at 12:30 pm

      Hi,

      The brown sugar is best to give you a doughier, softer cookie. More of a caramel flavor.

      Gemma.

  2. Cake girl on June 20, 2018 at 8:37 pm

    Hi there!

    Do we need to chill the dough before baking for the giant chocolate chip cookie? I live in a humid country. If so, for how long? And if I were to make a few of these to freeze for next time – do I need to thaw the dough before baking? Thanks!

    • Gemma Stafford on June 21, 2018 at 12:21 pm

      Yes, probably is best to chill it just for 30 minutes. Yes, thaw the dough before baking. it would only take an hour or so.

      Best,
      Gemma.

  3. Lyra on June 13, 2018 at 6:59 am

    Also, will it work if I reduce 4 tablespoon sugar to 2 tablespoon as milk chocolate is already sweet?

  4. Lyra on June 13, 2018 at 6:56 am

    HI Gemma,
    I was wondering if you could make the Double Chocolate chip by using 2 tbsp milk chocolate instead of cocoa powder? (Not talking about the chocolate chunks/chips in this recipe) the cocoa powder..that is…2tbsp cocoa powder

    • Gemma Stafford on June 14, 2018 at 8:11 pm

      Hi,

      I think I’m understanding you. Yes you can do that. Yes you can reduce the sugar but just note it might change the ned result 🙂

      Gemma.

  5. Neha on June 3, 2018 at 9:34 am

    Ok so this may be a dumb question, but i do not have any parchment paper as it is not available around here, so can i just grease the baking tray with butter or ghee and just put the dough on top of it directly? Thank you

    • Gemma Stafford on June 4, 2018 at 4:02 am

      Hi Neha,
      Yes, you can. Actually what works really well for any cookie or cake is butter the pan, dust with flour, shake it around to distribute, and refrigerate it to set it up. This will give a good non stick finish,
      Gemma 🙂

  6. manasi on May 30, 2018 at 12:50 am

    2 tbsp egg = how many tbsp of flax egg ??

  7. Adelle on May 7, 2018 at 9:54 am

    I tried the Double Chocolate chip cookie and it was the best cookie I’ve ever had! It was like a brownie-cookie. Squishy in the middle and crinkles around the top, it made a really big cookie which was absolutely fudgey, soft and moist and was really like a brownie! I love this recipe!

    • Gemma Stafford on May 7, 2018 at 10:58 pm

      Delighted you like this recipe 🙂

      One of my favorites.
      Gemma.

  8. Z on April 25, 2018 at 7:17 pm

    Hello Gemma,
    I tried making this twice tonight but my “dough” keeps coming out way too runny and comes out like cake (which tastes great). But I want a gooey fudgey cookie like yours, I would just like to know what I’m substituting or doing wrong. I wanted to eat these guilt free so I used oat flour instead of all purpose and replaced the 2 tbsp of granulated sugar and 2 tbsp of brown sugar with 4 tbsp of coconut sugar. Please help, thank you! and love your videos <3

    • Gemma Stafford on April 27, 2018 at 5:40 am

      hi there,
      Haha! you made me laugh! When you change a recipe you change the results of the bake. The oat flour is a totally different ingredient. The coconut sugar should not give you any problems, but the flour will, I am sorry, that is what it is!
      Gemma 🙂

  9. Danny_Panda on March 24, 2018 at 2:10 pm

    This is by far the best cookie recipe I’ve tried!!! I did lots of different scrumptious mouth watering flavors like Smores and Peanut Butter Nutella!

    • Gemma Stafford on March 25, 2018 at 4:46 am

      Hi there,
      Thank you for this great review, and for adding your owh ideas to this recipe, I appreciate it,
      Gemma 🙂

  10. Turtlerocks399 on March 3, 2018 at 9:41 am

    Hi Gemma,

    I don’t have cream of tartar, so I can’t make this!😢 Is there any substitute for the cream of tartar?

    Thanks, Dave

    • Gemma Stafford on March 5, 2018 at 5:37 am

      Hi Dave,
      Cream of tartar is an acid ingredient, which balances with the alkaline of the bicarbonate of soda, to provide a raising agent.
      I am not sure where you are seeing the cream of tartar in a recipe here!
      The purpose of an ingredient can change too, think bicarbonate of soda and sugar/heat to form honeycomb.
      I am not clear about your question,
      Gemma 🙂

      • KP on March 12, 2018 at 11:39 am

        Hi Gemma ,
        I think Dave is refering to the GIANT Sugar Cookie recipe.
        ¼ tsp cream of tartar is listed as one of the ingredients for said recipe.
        Could there be a possible substitute? Maybe like lemon juice since it is also an acid, would that balance with the alkaline of the bicarbonate of soda, to provide araising agent effect?

        • Gemma Stafford on March 13, 2018 at 9:44 am

          Hi there,
          Oops! You are probably right!
          Cream of tartar is of course an acid, and an ingredient of baking powder.

          2 Tbsp (1oz/30g) butter, softened to room temperature
          3 Tbsp sugar
          2 Tbsp beaten egg (crack the egg, beat it, and measure 2 tbsps)
          ½ tsp vanilla extract
          6 Tbsp all-purpose flour
          ¼ tsp baking soda
          Pinch of salt
          ¼ tsp cream of tartar
          2 Tbsp sprinkles
          Here is the recipe, I think you can give this recipe 1/2 teaspoon of baking powder in place of the baking soda and baking powder. That should do it.
          The lemon juice will be a great alternative. Thank you for your input, and insight!
          Gemma 🙂

  11. Thibault L. on January 25, 2018 at 1:48 pm

    I became a star with this recipe. I’ve tried with milk chocolate M&M’s and it becomes my best recipe ever, everyone ask about my cookies 😁 I’ve made small one, giant and ultra giant…it’s always a hit!!!

    • Gemma Stafford on January 26, 2018 at 3:49 am

      Hi there,
      Many thanks for this great review of this recipe, you are my star reviewer this week!
      I am always happy to have your tips and tricks, and other Bold Bakers learn from these too,
      Gemma 🙂

  12. MARYCHATZIRODOU on January 22, 2018 at 12:35 am

    Hi Gemma ……i wish you have 10 star to vote……we love it…..very easy , tastyfull and clever recipe……..you must have seen my little boys eyes when he saw this enormous cookies….haha….

    • Gemma Stafford on January 22, 2018 at 1:46 am

      Hi Mary,
      Haha! Yes, kids love novelty above all!
      Thank you for letting me know, and for your very kind review of this recipe,
      Gemma 😉

  13. Renee on January 21, 2018 at 1:37 pm

    Hey Gemma – I just found your site last week and I LOVE it!! I love to bake – almost every day! I tried your Giant Single Chocolate Chip cookie and it was phenomenal! I’m trying the double chocolate chip today. Each night I save myself 15 minutes before going to sleep to watch as many back videos as I can! Thanks for sharing so many great recipes.

    • Gemma Stafford on January 22, 2018 at 2:21 am

      Hi Renee,
      I think you are now an official #BoldBaker.
      Welcome to the community here, you will get advice if you need it, and you can give us advice too!
      I am happy to have you baking with us, thank you for being in touch,
      Gemma 🙂

  14. siddhi on January 20, 2018 at 12:20 pm

    Hi Gemma,

    So my sister and I tried both the chocolate chip and double chocolate recipes (best part- both with eggs and without!) and they came out gorgeous! Finished them up within five minutes, of course! Thank you so so much for your recipes!

    Love,
    Siddhi

    • Gemma Stafford on January 21, 2018 at 4:57 am

      Good for you, lovely to be working together on recipes, it really will teach you a lot.
      Thank you for letting us know,
      Gemma 🙂

  15. Eva on January 17, 2018 at 10:10 am

    My God,that was a huuuuge cookie!! Great recipe!

    • Gemma Stafford on January 17, 2018 at 8:54 pm

      LOL yeah it is 🙂

  16. Parisha Singh on January 11, 2018 at 4:19 am

    Hi Gemma!

    Could you please give an eggless version of these cookies.

    Regards

  17. Deb Seyler on January 1, 2018 at 11:23 am

    I made my husband the chic chip one last night – he LOVED it. I love your easy recipes Gemma. I also like that you have now listed ingredients in grams too. I am a HUGE fan. Keep them coming Gemma. I know this one is an oldie but it’s a goodie!!

    • Gemma Stafford on January 2, 2018 at 5:16 am

      Hi Deb,
      That is great, so good to have you guys looking after one another so well.
      Thank you for your very kind review of this recipe,
      Gemma 🙂

  18. Saba on December 30, 2017 at 6:16 am

    For all the cookies can I use self rating flour or plain flour instead of all purpose

    • Gemma Stafford on December 31, 2017 at 5:51 am

      Hi Saba,
      Yes, but do not add baking powder, all will be well,
      Gemma 🙂

  19. lauka sanua on December 28, 2017 at 11:18 am

    when i made it the first time, it turned AMAAZIING. but when i made it the second time, it turned out cakey, and fluffy. not gooey and brownie-like. i was just wondering what i did wrong.

    • Gemma Stafford on December 29, 2017 at 4:27 am

      Hi there,
      I do not know! Something changed in the ingredients I think! This is a cookie recipe, which one did you make?
      Gemma 🙂

  20. Rachelarisden on December 8, 2017 at 5:39 am

    This recipe was absolutely amazing !! I made it with dark chocolate chunks and it turned out so soft and chewy 😍

    • Gemma Stafford on December 9, 2017 at 12:33 pm

      Yay! I love to hear that 🙂

  21. Kris on December 1, 2017 at 8:44 pm

    Can I freeze these cookie dough for a different time , if I can , how long will it last?

    • Gemma Stafford on December 2, 2017 at 2:27 am

      Hi Kris,
      Yes! This is a good idea, freeze in portions, pop the frozen portions into a freezer box or bag and that will sit happily in the freezer for about one month. Really nothing should be left too long in the freezer, it is for short term storage.
      I hope this is of help to you,
      Gemma 🙂

  22. Cindy on October 11, 2017 at 9:55 am

    Hi Gemma, I love your recipes and videos. They are amazing! My sister made chocolate chip cookies and they came out great. Today I wanted to try this recipe on my own but I only have lindt 85% cocoa dark chocolate. Will that work? It’s a really bitter chocolate due to the high content of cocoa.

    • Cindy on October 11, 2017 at 9:57 am

      Oh and I’m making it eggless and adding condensed milk to substitute the eggs. Thanks.

    • Gemma Stafford on October 12, 2017 at 4:26 am

      Hi Cindy,
      Yes, it will work, and it did, by the sounds of it!
      This very dark chocolate is a bit harder to work with as it has less cocoa butter, but i am happy you got there
      1
      Gemma 🙂

      • Cindy on October 12, 2017 at 8:48 am

        Thank you for the response. I appreciate it! Have a blessed and wonderful day.

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